Martha Stewart Acorn Squash with Mixed-Grain Stuffing

Martha Stewart acorn squash with mixed-grain stuffing turns roasted squash halves, a spiced grain filling and tart pomegranate relish into a tender, crisp-topped side dish in 45 minutes. Try this simple fall side dish for Thanksgiving or cozy winter dinners, since it's plant-based and can be made ahead.

Roast the squash cut-side down for the first 20 minutes, because that traps steam and softens the flesh before the stuffing goes in. Skip it and the squash stays firm while the filling dries out in the oven.

Martha rubs the squash with cumin and coriander before roasting, so the spice seasons the flesh instead of just sitting in the filling. She also finishes each half with a bright pomegranate relish, which cuts through the sweet, nutty grains.

Martha Stewart Acorn Squash with Mixed-Grain Stuffing

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Course: Side DishCuisine: American, Middle EasternDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

310

kcal

Spiced squash halves turn tender and sweet under a mounded grain stuffing, which bakes under foil until hot all the way through. Toasted almonds and a snappy relish add crunch and tang on top.

Ingredients

• Extra-virgin olive oil, for brushing
  

• Kosher salt and freshly ground pepper
  

• 1/2 teaspoon ground cumin
  

• 1/2 teaspoon ground coriander
  

• 4 small acorn squashes (each 1 to 1 ¼ pounds), halved lengthwise and seeded
  

• 6 cups Mixed-Grain Stuffing
  

• Pomegranate Relish , for serving
  

• Toasted slivered almonds and coarsely chopped flat-leaf parsley leaves, for serving
  

Directions

• Season the squash: Preheat the oven to 425°F and brush a baking sheet with olive oil. Mix 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin and 1/2 teaspoon coriander, then sprinkle it inside the halved, seeded squashes.
• Roast cut-side down: Place the squashes on the sheet with the cut sides down. Roast them for about 20 minutes, until they are just tender.
• Fill with stuffing: Turn the squashes cut-side up and fill each half with about 3/4 cup of the mixed-grain stuffing, mounding it slightly. You can stop here and refrigerate them, covered, for up to 1 day, then bring them to room temperature before baking.
• Bake covered: Cover the squashes with parchment-lined foil. Bake for about 15 minutes, until the stuffing is heated through.
• Garnish and serve: Spoon the pomegranate relish over the squashes. Then sprinkle them with toasted slivered almonds and chopped flat-leaf parsley before serving.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this acorn squash ahead of time?

Yes, you can roast and fill the squashes, then refrigerate them covered for up to 1 day. Let them come to room temperature before the final 15-minute bake so they heat evenly.

How do I store leftover stuffed acorn squash?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven until hot, since the microwave softens the stuffing.

What can I use instead of acorn squash?

Small delicata or carnival squash work well, because they are about the same size. Check them a few minutes early, as thinner-skinned squash can roast faster.

Can I use a different grain in the stuffing?

The recipe calls for a mixed-grain stuffing, so you can use whatever cooked grains you like, such as farro, wild rice or quinoa. Use about 6 cups total so each squash half still gets roughly 3/4 cup.

What's the biggest mistake with stuffed squash?

Skipping the covered bake is the most common problem, since uncovered stuffing dries out before the center heats. Use parchment-lined foil so the filling stays moist while it warms through.